Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/235863
& trends happenings BY NICOLE POTENZA DENIS, DENISE PURCELL AND DENISE SHOUKAS 1,000,000 tons of discarded coffee grounds can be turned into cheaper, cleaner fuel for cars and other energy sources, say University of Cincinnati researchers.—D.S. SOUND OFF: How Will the Affordable Care Act Affect Your Business? The jury is still out on whether the Affordable Care Act—known by many as "Obamacare"—will result in huge consequences for food businesses. The blurred lines of the new health care law have plenty of business owners unclear on its long-term impact. Here is a sample of what some in the specialty food industry are saying: "We're a very small company that hasn't yet been able to offer health insurance, so we're excited by the new law. Overall, I think this is a very good thing for the specialty food trade—a majority of companies in this industry have under 50 employees. And many, like us, don't offer health insurance, so it will be a good thing for the workers without negatively impacting the fnancial position of the company itself."—Jonathan Milo Leal, Milo's, Vino De Milo and JB's Best, Athens, Ohio "Nielsen-Massey Vanillas currently pays for medical insurance in full, even dental and vision, for all of our employees with no deductions from their paychecks. We even reimburse for out-of-pocket expenses less a small co-pay. I do know that our medical insurance cost will be increasing 40 percent this next year due to the Affordable Care Act. At this time we are not considering any changes to our company policy, but it is a signifcant increase and something we need to consider carefully as the year progresses. It certainly makes it less affordable for us PHOTO: HAMPTON CREEK FOODS A look at the events, issues and innovations shaping specialty food, plus store and restaurant openings, legislative and regulatory updates and more. THE EGG OF THE FUTURE Josh Tetrick, founder and CEO of San Francisco food lab Hampton Creek Foods, is on a mission. "We don't want to be the same as a chicken egg," he says. "We want to be better." His team has done just that by creating Beyond Eggs, the first sustainable egg substitute which contains 11 different plant-based ingredients, including sorghum, peas and beans. The producers note that the invention, which they tout as better for the environment, can replace not only eggs as food but as ingredients too: it works beautifully as a binder in mayonnaise and baked goods. That's why Hampton Creek went on to introduce Just Mayo (shown above), made with the faux eggs for foodservice and retail. The mayonnaise alternative is currently used in prepared foods at 140 Whole Foods Markets. Backed by Khosla Ventures and Founders Fund, each supported in part by Bill Gates and Tony Blair, respectively, Hampton Creek was identified by Gates as one of three companies shaping the future of food, meaning the $56 billion global egg industry has reason to take note.—D.S. employees in the future."—Matt Nielsen, Nielsen-Massey Vanillas, Waukegan, Ill. To read more responses, visit specialtyfood.com/ onlinehighlights.—N.D. 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Josh Tetrick PHOTO: HAMPTON CREEK FOODS and could directly impact our